Egyptian Mombar (Spiced Meat & Rice Stuffed Intestines)
Tender lamb or beef intestines stuffed with a savory mixture of ground meat, rice, and warm spices, then rolled and pan-fried until golden. A classic Egyptian comfort dish that looks impressive but comes together in under 45 minutes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 1.5 lb lamb or beef intestines (cleaned), divided into 8-inch lengths
- ¾ lb ground beef or lamb
- ½ cup short-grain white rice, uncooked
- ½ medium onion, minced into pencil-tip-sized pieces
- 1.5 tsp ground cumin, cinnamon, and allspice, mixed together
- 1 pinch salt and pepper to taste
Instructions
- 1
Pat the intestine lengths dry with paper towels, inside and outside, to help them hold filling better and prevent slipping.
- 2
In a medium bowl, combine ground meat, uncooked rice, minced onion, cumin-cinnamon-allspice mixture, salt, and pepper, stirring with a spoon until evenly mixed throughout.
- 3
Stuff each intestine length with the meat-rice mixture by opening one end wide and pushing the filling in with your fingers until three-quarters full, leaving 1 inch empty at the tip to prevent bursting.
- 4
Twist or fold the open end of each stuffed intestine closed, creating a sealed cylinder about 6 inches long.
- 5
Pour 2 tablespoons of olive oil into a large skillet and heat over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Arrange the stuffed mombar rolls seam-side down in the hot oil in a single layer, working in batches if needed to avoid crowding.
- 7
Cook without moving them for 5 minutes until the bottom surface turns deep golden brown, like caramelized sugar, and you smell rich, meaty aromas.
- 8
Gently roll each mombar onto its next side and cook for another 4 minutes until this side is also golden brown.
- 9
Continue rolling and cooking the remaining sides until all four sides are golden, about 10 minutes total for all sides.
- 10
Transfer the cooked mombar to a serving plate and let rest for 2 minutes so the filling sets slightly.
Tools you’ll need
- paper towels
- medium mixing bowl
- spoon
- large skillet (12 inches)
- tongs or spatula
- serving plate
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